Passionfruit-Mango Beer Recipe D.I.Y.

Passionfruit-Mango Beer Recipe D.I.Y.

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Are you looking for an awesome Passionfruit-Mango Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5.5 US Gallons

Ingredients:

• 4.5 lb (2 kg) Wheat malt
• 3.5 lb (1.6 kg) Two-Row malt
• 1.0 lb (450 g) Flaked wheat or unmalted wheat
• 0.5 lb (225 g) Munich malt
• 0.5 lb (225 g) Rice hulls
• 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)
• 0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)
• 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)
• American Ale yeast
• 1 pint (475 ml) Passionfruit puree
• 1 quart (950 ml) Mango puree

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1

• 4.5 lb (2 kg) Wheat malt
• 3.5 lb (1.6 kg) Two-Row malt
• 1.0 lb (450 g) Flaked wheat or unmalted wheat
• 0.5 lb (225 g) Munich malt
• 0.5 lb (225 g) Rice hulls

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast.

Remove the grains.

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2

• 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)

Add at the beginning of boil.

Step 3

• 0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)

Add 40 min in to boil.

Step 4

• 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)

Add 5 min before the end of the boil.

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Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Add puree of passionfruit and mango to the beer and age two weeks.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 5

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• American Ale yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

Add the puree to the beer.

• 1 pint (475 ml) Passionfruit puree
• 1 quart (950 ml) Mango puree

Step 6

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 7

• 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Image by Michelle Maria from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.